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Item No.:
01
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Site:
Medical-Acute Gastroenteritis (AGE) Reporting
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Violation:
The 24-hour AGE report was submitted at 1037 on 29 June 2026, less than 24 hours prior to arrival in Ketchikan, Alaska at 0630 on 30 June 2026.
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Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from an international port submits at least one standardized AGE report based on the number of reportable AGE cases in the AGE surveillance log to VSP no less than 24-hours?but not more than 36 hours?before the vessel?s expected arrival at the U.S. port.
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Item No.:
02
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Site:
Medical-Verbal Interviews - Asymptomatic Immediate Contact
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Violation:
The first interview with an asymptomatic immediate contact on 22 June 2026 was documented as occurring at 1900; however, the reportable acute gastroenteritis (AGE) case did not report to medical until 1930 that same day. This was a clerical error.
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Recommendation:
Take the following actions for the asymptomatic immediate contacts of any crew (food or nonfood employee) reportable AGE case: (1) Restrict exposure to symptomatic crew member(s); (2) Undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) Complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? illness onset. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
Document if the symptomatic crew member has no cabin mate or other immediate contact.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 9 Hydropool Equipment Room
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Violation:
The manual comparison test for pH measured greater than 0.2 from the analyzer-chart recorder. The manually measured pH was 7.08 and the analyzer recorded pH was 7.39. The pH measured in the hydropool was 7.02, 6.94, and 6.96 and no alarm was activated since the set point was 7.25.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 mg/L (ppm) for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
Potable water tank 1C was not inspected, cleaned, and disinfected at least every 2 years. The tank was put in service on 22 December 2023 and was not inspected until 8 January 2026.
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Recommendation:
Inspect, clean, and disinfect potable water tanks at least every 2 years.
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Item No.:
21
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Site:
Buffet-Deck 9 - Lido Market Forward Beverage Station
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Violation:
Two bulk coffee dispensers had peeling and difficult-to-clean duct tape on their front face, covering a hole. Staff stated they were expecting replacement dispensers.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance. Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Buffet-Deck 9 - Lido Market Portside Pasta Station
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Violation:
Sealant and grout around the countertop hot wells were peeling and in disrepair, making them difficult to clean. Staff stated they had a work order to install countertop coving around these wells.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance. Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
27
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Site:
Buffet-Deck 9 - Lido Market Portside Pasta Station
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Violation:
More than a day's accumulation of food residue and grease soiled the unsealed countertop grout seams around the hot wells.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
19
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Site:
Buffet-Deck 9 - Lido Market Portside Sweet Spot
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Violation:
Ice cream cones were stored upright and uncovered on a display stand, with some of the cones touching the side of a beverage machine. The cones were discarded.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
21
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Site:
Buffet-Deck 9 - Lido Market Portside Sweet Spot
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Violation:
The soft serve ice cream machine had a broken compressor, reported 21 March 2026, causing only one side of the machine to be in use. However, the in-use ice cream mix temperature measured 93F. The machine was on time control.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Buffet-Deck 9 - Lido Market Portside Homestead
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Violation:
Countertop coving was missing on one hot well corner. Silicone used to temporarily fill the area was in disrepair.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
27
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Site:
Buffet-Deck 9 - Lido Market Portside Homestead
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Violation:
The hot well corner with missing coving was soiled with more than a day's accumulation of food residue. The area was not in use and had been previously cleaned.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
26
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Site:
Buffet-Deck 9 - Lido Market Portside Homestead
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Violation:
The heat lamp fixture and bulbs above the hot plates were soiled with grease and food residue. The area was not in use and had been previously cleaned.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
33
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Site:
Buffet-Deck 9 - Lido Market Portside Homestead
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Violation:
The deck was recessed, creating a gap between the tile deck and stainless steel deck in front of the show galley grills. Water pooled inside these areas.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
34
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Site:
Galley-Deck 9 - Dive-In
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Violation:
The hood wash system's detergent supply pipe was leaking, causing a constant spray of water inside the technical compartment.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
33
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Site:
Bar-Deck 3 - Ocean Bar
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Violation:
The bulkhead beneath the bar's swinging door entry was missing a profile strip, exposing damaged wood particles.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
21
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Site:
Galley-Deck 2 - Hot Galley
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Violation:
Sealant peeled and hung off the sides of two tilting pans.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
08
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Site:
Galley-Deck 2 - Warewash
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Violation:
The atmospheric vents on the backflow prevention device for the biodigester rinse hose were blocked.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
33
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Site:
Galley-Deck 2 - Galley Walkways
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Violation:
Multiple deck locations in the galley had large holes in the epoxy coating, exposing the cement below and making it difficult to clean. Staff stated the epoxy was still under warranty and they could not patch it themselves; they provided documentation that the manufacturer would be onboard to repair in August 2026.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
21
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Site:
Dining Room-Deck 2 - Lower Dining Room Waiter Station 15
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Violation:
The interior edges of the waiter station cabinet were chipped and in disrepair, making them difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
39
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Site:
Pantry-Deck 2 - Rolling Stone
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Violation:
One small fly landed on a bottle storage shelf.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
19
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Site:
Bar-Deck 7 - Neptune Lounge Honor Bar
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Violation:
The metal shot glass, wine decanter, unwrapped straws, and ice bucket at the self-service bar were not protected from potential contamination. Lounge staff stated the shot cup and decanters were changed and cleaned every two hours.
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Recommendation:
Protect food on display from contamination by using packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (39 inches).
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Item No.:
16
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Site:
Buffet-Deck 9 - Lido Market Portside Sweet Spot
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Violation:
The in-use soft serve ice cream mix temperature measured 93F. The machine was on time control. The soft serve ice cream machine had a broken compressor, reported 21 March 2026, causing only one side of the machine to be in use.
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Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control; (a) Food may have an initial temperature of 21C (70F) or less before placement on time control if it is a ready-to-eat fruit or vegetable that becomes a TCS/PHF after cutting OR it is a ready-to-eat hermetically sealed food that becomes a TCS/PHF after opening AND (i) The food temperature does not exceed 21C (70F) within 4 hours from the time it became a TCS/PHF; (ii) The food is marked or otherwise identified to indicate 4 hours past the time it became a TCS/PHF (regardless of whether the time between service setup and closing exceeds 4 hours). (2) Is not to be placed on temperature control again; (3) Is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours; (a) If time control unit meant to be cold holding or hot holding is not operational or used as intended, the unit is considered a counter, and the food stored within it must be labeled with its 4-hour discard time; (b) Containers of TCS/PHF under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours. (4) Is discarded within 4 hours of placement on time control.
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